One-Pan Chicken with Buttered Noodles
A comforting and quick weeknight meal combining succulent chicken breasts and tender egg noodles in a rich buttery sauce.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (approximately 1.5 lbs)
- 8 oz egg noodles Can substitute with whole-wheat pasta or gluten-free options.
- 4 tbsp real butter Divided into portions for cooking and finishing.
- 4 cloves garlic, minced
- 2 cups low-sodium chicken broth
- ¼ cup fresh parsley, chopped For garnish.
- Salt and pepper to taste For seasoning.
Instructions
Preparation
- Chop the garlic and any preferred vegetables.
Cooking
- In a large skillet, heat 1 tablespoon of butter over medium-high heat.
- Sear the chicken breasts for about 5 minutes per side until golden brown. Season with salt and pepper.
- Add the minced garlic to the skillet and sauté for 1 minute, ensuring it becomes fragrant.
- Pour in the chicken broth and bring it to a boil.
- Stir in the egg noodles, lowering the heat to a simmer. Cook for about 8-10 minutes until al dente.
- Once cooked, remove the skillet from heat. Stir in the remaining butter and sprinkle with chopped parsley just before serving.
Notes
This dish can be served straight from the skillet. Pair it with a light salad or steamed vegetables. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2 months.